One of the absolute COOLEST things about chemistry is baking! Baking is a very delicate, intricate since that allows for so many amazing foods to turn out so different.
Like cakes and cookies! Most of them have almost the exact same list of ingredients, but depending on the amounts and how you put it together: it can turn out completely different.
Chemist Solutions: The Science of Baking on Chemistry Cachet
The science of baking is something I love to to study! It is how I came up with this list of secrets to the perfect chocolate chip cookie or how to turn any cookie into gluten-free. It’s all about textures, temperatures, and technique.
Since we are coming up on December in a few days, let’s talk about the science of baking to get you ready for the baking season! And make sure to scroll to the bottom for dairy-free and egg-free tips!
More on The Science of Baking
First of all, thank you to berries.com for providing Chemistry Cachet with this researched, chemist approved infographic.
Chemist Tips on The Science of Baking
When you look at all the eliminates that actually go into baking, it helps you understand how everything plays a part in making your favorite treats. Flour contains the protein gluten which is such an important aspect of baking. If you are gluten-free, I am sure you’ve noticed how impossible it is to get the texture of a gluten-free baked good right. Without the gluten, it lakes the binding power.
This post I did on gluten-free cookies, I tried many different ways to mimic the gluten. It finally came out like I wanted, but still wasn’t 100% the same.
Dairy-free baking is another tricky situation. Butter especially plays an important role in the chemical reaction. This post on dairy-free baking tips took me many years of trial and error to see what items did the best job of replacing dairy.
And lastly, egg-free baking is even more difficult to recreate since eggs are one of the best substances for holding items together as the bake. If you can’t have eggs, this post we put together on egg-free baking is another one we tested out for awhile to see what would actually work in the place of eggs.
Enjoy baking this season! Come back next week for ALLLL the tips you need for cut out sugar cookies 🙂
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Alexis is an investigative chemist sharing her expertise in cleaning, skincare, gardening, and home hacks. She personally tests out products like the best skincare products or home products then shares not only the science behind how it works, but also her personal results. She is the mom of two living in Texas with her husband. Find her on Instagram for fantastic videos, tips, and behind the scenes.
Love the new blog format! This baking info and the graphics are great (and cute!). I was curious as to why cooks/chefs always say to be precise with measurements in baking but could have more “free license” with cooking. Now I know why!
Thanks Laurie! We’ve got a few more redesigns coming soon, can’t wait to get it all updated 🙂 Baking is so intricate and scientific, it’s amazing how many details are involved!
Looking good just so you know came saw went wow
Thank you! 🙂
This is so fascinating! Your dairy free tips for baking have saved my life lol!!
Thank you! Chemistry is seriously so cool 🙂 So happy to help!
I am not going to lie, I am the worst baker. I don’t do well with adding in exact measurements, I usually just wing it. I also happen to be a horrible chemist so that makes sense now haha! <3, Pamela Sequins & Sea Breezes
Baking is so precise! If you just do a little of the amount it can really mess up lol my mom is the same way!
LOVE this – so so so helpful! I never thought of baking as a science, and now my mind is blown. So true <3
Green Fashionista
It has so much chemistry going on! Crazy!!
What a great and informational infographic! Gluten-free baking is always a struggle but isn’t it fun experimenting in the kitchen?!?
Gluten free is so tricky since gluten is such a key binding ingredient for baked goods! It is so fun to experience the though ?
Thanks for sharing! Baking is definitely a science and it’s not one that I’m all that great with! haha I do try sometimes though. My sister is MUCH better than me.
It really is! It takes a lot of practice too, but it is fun to experiment 🙂
I love cooking but baking is not something I’ve gotten into. I do find it incredible that your knowledge of chemistry can understand how ingredients and portion sizes can create completely different dishes. Great guide to share especially for a novice like me!
Thanks girl! It is so amazing how chemistry plays such an important role in baking!
I’m curious- do you have a printable version of this that teachers can use in their classrooms? I like how clearly the information is presented!
If you right click on the infographic, choose save image. You can open it up on your computer, add it to a word document and print it 🙂 You can change size up in word depending on how big you might want it!
I love this page! I am teaching a kids cooking class this summer (never done this before) and I love your grahpics! I am excited to be able to explain some of the science behind it as I teach them how to appreciate cooking even more! Is there a way to get permissions to use some of your work in my handouts? This is not a business, just a church progrm for kids. Thanks!
Hi! That is so neat you are doing that! You are welcome to share anything from our website, but we do ask that you also give information on our website along with a link so people can go back to the website for reference or with questions 🙂 Thanks!